Pork Free Refrigerator Pickles

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.6

(16)

Crisp, tangy, and loaded with fresh dill and a gentle kick from mustard seeds and peppercorns, these refrigerator pickles are the kind of condiment that makes everything taste better. The brine comes together in minutes on the stovetop, and maple syrup adds just a touch of natural sweetness that balances the apple cider vinegar beautifully. Salting the cucumbers first is the secret move here — it pulls out excess moisture so every slice stays satisfyingly crunchy and the brine stays crystal clear. Scallion tops tucked into the jars add a subtle savory note that takes these well beyond basic deli pickles. There's nothing to stress about ingredient-wise; every component is straightforward produce, pantry staples, and fresh herbs with zero hidden additives to worry about. They're ready in as little as four hours but genuinely shine after a full day in the fridge, making them perfect to prep ahead for the week. Pile them on sandwiches, serve alongside grilled chicken, or eat them straight from the jar — no judgment.

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Ingredients

8 servings

2 medium english cucumbers (about 1 ½ lb total), thinly sliced
1 tsp kosher salt

For the brine

1 cup apple cider vinegar
1 cup water
2 tbsp maple syrup
1 tsp kosher salt
1 tsp mustard seeds
½ tsp black peppercorns
½ tsp red pepper flakes (optional)

For the jars

4 sprigs fresh dill
4 scallion green tops, cut into 2-inch pieces

Instructions

1
Toss the cucumber slices with 1 tsp kosher salt in a colander set over the sink. Let them stand for 10 minutes, then rinse briefly under cold water and pat dry with a clean towel. This draws out excess moisture so the brine stays clear and the slices stay crisp.
2
Combine the apple cider vinegar, water, maple syrup, 1 tsp kosher salt, mustard seeds, black peppercorns, and red pepper flakes (if using) in a medium saucepan. Bring to a simmer over medium heat, stirring until the salt and maple syrup are fully dissolved, about 2–3 minutes. Remove from heat and let the brine cool for 5 minutes.

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